| Edição |
Título |
Arquivo |
| Nº 6 (2013) |
Transforming the wastes into the profit |
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|
- -.
|
| Nº 1 (2008) |
Enterprises - leaders in 2006 |
|
|
- -.
|
| Nº 5 (2011) |
The premium product from the«Sevskii maslodel» |
|
|
Shloma V., Shloma V.
|
| Nº 3 (2012) |
Preparations «Biopag» - present day solution for complex disinfection |
|
|
- -.
|
| Nº 1 (2012) |
Application of the starter cultures Lyofast for extendingcheese varieties |
|
|
Tsvetkov I., Toloknova I., Babkina N., Tsvetkov I., Toloknova I., Babkina N.
|
| Nº 2 (2004) |
Applications of milk fat replacer «Ecolact» in butter making |
|
|
Dunaev A., Alekseenko A., Dunaev A., Alekseenko A.
|
| Nº 5 (2016) |
Whey protein microparticulate application in processed cheese technology |
|
|
Ponomarev A., Melnikova E., Stanislavskaia E.
|
| Nº 2 (2012) |
Application of milk protein in cheese manufacturing |
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- -.
|
| Nº 3 (2017) |
Application of the soft cheese in the recipes of the jell products for sports nutrition |
|
|
Polyanskii K., Hodyreva O., Magomedov M., Lobosova L., Magomedova A.
|
| Nº 6 (2017) |
Usage of the HACCP principles in the organization of the starter cultures application in cheese making |
|
|
Sorokina N., Kucherenko I., Kuraeva E.
|
| Nº 4 (2008) |
Vegetable oils applicationsincluding milk fat replacersin cheese products manufacturing |
|
|
Snegova V.
|
| Nº 6 (2014) |
Application of ultrafiltration in production curd products |
|
|
Merzlikina A., Polyansky K., Ponomarev A., Kluchnikov A.
|
| Nº 2 (2015) |
Application of the phospholipase A1 in cheese making |
|
|
Veziryan A., Anisimov S., Evdokimov I., Veziryan V., Karychev R., Kelyashova Y.
|
| Nº 6 (2012) |
Principle classi cation of the dairy butter production methods |
|
|
Vyshemirskii F.
|
| Nº 5 (2012) |
Role of starter cultures in preserving special properties of the national products of cheese making |
|
|
Sorokina N.
|
| Nº 5 (2006) |
Principles of selecting milk clotting enzymes for cheese production |
|
|
Murunova G., Sviridenko Y., Murunova G., Sviridenko Y.
|
| Nº 5 (2009) |
Priority of the Dominanta -Cheddar |
|
|
Dvinskiy B., Dvinskii B.
|
| Nº 4 (2004) |
Natural antioxidant for butter |
|
|
Marchenko V., Parfenova T., Lentsova L., Kushnerova N., Marchenko V., Parfenova T., Lentsova L., Kushnerova N.
|
| Nº 3 (2018) |
Reasons of technological risks at the «Rossiiskii» cheese production |
|
|
Dunchenko N., Mihailova K.
|
| Nº 3 (2008) |
Reasons of the «bitter taste» defect formation in cheese and measures to prevent it |
|
|
Shergin A.
|
| Nº 5 (2016) |
About cheese and color New developments for curds cheese production |
|
|
Tvardovskaya A.
|
| Nº 1 (2019) |
The problem of late cheese blowing and the ways to solve it |
|
|
Gorina T.
|
| Nº 1 (2013) |
Problems of distribution and prices formation in the cheese making sector |
|
|
Torbenko A.
|
| Nº 5 (2015) |
Problems of cheese classification in the commodity turnover |
|
|
Mayorov A., Surai N.
|
| Nº 3 (2018) |
The problems of the sector have been discussed in the Club of Cheese Makers |
|
|
- -.
|
| Nº 2 (2011) |
Problems of improving cheese yield |
|
|
Mayorov A., Mironenko I., Baybikova A., Mayorov A., Mironenko I., Baibikova A.
|
| Nº 3 (2012) |
Problems of the Russian cheese making. Maintenance of traditions and development of national brands |
|
|
Sviridenko Y., Mordvinova V.
|
| Nº 2 (2005) |
Advanced technologies of raw milk materials processing |
|
|
Kravchenko E., Plisov N., Kravchenko E., Plisov N.
|
| Nº 6 (2012) |
Cheese sale: the rules of successful display |
|
|
- -.
|
| Nº 6 (2013) |
Improvement of the milk whey products competitiveness |
|
|
Volkova T., Sviridenko Y.
|
| Nº 6 (2008) |
Ways to improve storage life of pickled cheese |
|
|
Shergin A.
|
| Nº 2 (2005) |
Cheese product -tasty, beneficially and profitably |
|
|
Stepanova L., Smurygina N., Stepanova L., Smurygina N.
|
| Nº 5 (2016) |
PRODUKTOVOE EMBARGO POMOGLO ROSSII OBUZDAT' INFLYaTsIYu |
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- -.
|
| Nº 2 (2010) |
Products from the secondary raw milk materials intended for processed cheeses recipes |
|
|
Kravchenko E., Dunaev A., Volkova Т.
|
| Nº 2 (2015) |
Use of products of complex processing of stevia for improvement of milk quality |
|
|
Surkova N., Pelevina G., Vostroilov A., Polyansky K.
|
| Nº 2 (2011) |
Products of butter making in thelight of science about healthynutrition |
|
|
Vyshemirskiy F., Dunaev A., Karavaeva E., Vyshemirskii F., Dunaev A., Karavaeva E.
|
| Nº 3 (2016) |
Low fat products of cheese making for dietetic nutrition |
|
|
Topnikova E., Pavlova T., Nikitina Y., Pirogova E.
|
| Nº 3 (2011) |
Products of butter making in the light of scienceabout healthy nutrition |
|
|
Frants A., Dunaev A., Karavaeva E., Vyshemirskii F., Dunaev A., Karavaeva E.
|
| Nº 6 (2015) |
Products with milk fat replacers for healthy nutrition |
|
|
Konopleva G., Lapshina L.
|
| Nº 5 (2013) |
The products of the company LAKT - tasteful, healthy, qualitative |
|
|
- -.
|
| Nº 2 (2014) |
Improvement of the milk product technology by system formalization and targeted combination of raw materials |
|
|
Musina O.
|
| Nº 2 (2012) |
Draft new national standards on the methods to control butter and cheese making products |
|
|
Onosovskaya N.
|
| Nº 1 (2009) |
Production sanitation in cheese making |
|
|
Khanumyan A., Hanumyan A.
|
| Nº 2 (2005) |
Industrial trials of the latex cheese coating «LIIMC» |
|
|
Bol'shakova E., Orlova E., Rozdov I., Bratchikov S., Golikov I., Bolshakova E., Orlova E., Rozdov I., Bratchikov S., Golikov I.
|
| Nº 2 (2011) |
Manufacturing of safe and high quality milk products: microbiological aspects of managing |
|
|
Sorokina N., Sorokina N.
|
| Nº 3 (2015) |
Production of the Greek yogurt and soft cheeses by separation |
|
|
- -.
|
| Nº 2 (2008) |
Production of the cottage cheese with dressing |
|
|
- -.
|
| Nº 3 (2013) |
Production of the whole milk replacers with application of nanofiltration |
|
|
Gavrilov G., Kurenkov S.
|
| Nº 3 (2006) |
Production and applications of bacteriological concentrates |
|
|
Perfil'ev G., Sviridenko Y., Perfil'ev G., Sviridenko Y.
|
| Nº 6 (2015) |
Production of goat cheese in the world and in Russia |
|
|
Rybalova T.
|
| Nº 1 (2016) |
Production of the combined rennet cheese |
|
|
Veziryan V., Evdokimov I., Anisimov S., Veziryan A.
|
| Nº 1 (2018) |
Production of the canned butter in the company «Konservsushprod» |
|
|
Adamov M.
|
| Nº 2 (2004) |
Butter and cheese production in Russia |
|
|
- -.
|
| Nº 6 (2004) |
Butter and cheese production in Russia in 2003 |
|
|
Sergeev V., Sergeev V.
|
| Nº 5 (2009) |
Production of cow milk butter in compliance with new documents |
|
|
Topnikova E., Ivanova N., Onosovskaya N., Topnikova E., Ivanova N., Onosvskaya N.
|
| Nº 4 (2010) |
Manufacturing of the products containing milk in Russia |
|
|
Sviridenko Y., Topnikova E., Sviridenko Y., Topnikova, E.
|
| Nº 6 (2017) |
Production of milk products with protected name of the place of origin of goods |
|
|
Mordvinova V., Onosovskaya N.
|
| Nº 3 (2008) |
Production of soft and semisoft cheeses |
|
|
- -.
|
| Nº 4 (2008) |
Soft cheese production |
|
|
Maiorov A., Silaeva V.
|
| Nº 3 (2017) |
Production of the soft cheese product using reconstituted milk |
|
|
Kapranchikov V., Bovkun A.
|
| Nº 2 (2014) |
Production is falling and import is growing |
|
|
Petrova M., Rybalova T.
|
| Nº 5 (2017) |
Production of processed cheese and cheese products using universal equipment of the company «Stephan Machinery GmbH» |
|
|
Dubinich A.
|
| Nº 4 (2013) |
Processed cheese manufacturing: problems and ways of their solution |
|
|
Dunaev A.
|
| Nº 6 (2004) |
Microbiological evaluation of raw materials used for processedcheese manufacturing |
|
|
Perfil'ev G., Zakharova N., Shatrova O., Perfiliev G., Zaharova N., Shatrova O.
|
| Nº 4 (2008) |
Semi-hard and hard cheese production |
|
|
- -.
|
| Nº 1 (2019) |
Dairy butter production as an element of organizing complex milk raw materials processing |
|
|
Volodin D., Gridin A., Hurshydov A., Shramko M., Lapshenkova Y.
|
| Nº 5 (2004) |
Dairy butter production by high fat cream transforming |
|
|
Vyshemirskiy F., Grishchenko A., Vishemirskii F., Grischenko A.
|
| Nº 3 (2008) |
Spreads production in Russia -situation and problems |
|
|
Vyshemirskii F., Vyshemirskaya K.
|
| Nº 4 (2008) |
Production of spreads in Russia - situation and problems |
|
|
Vyshemirskii F., Vyshemirskaya K.
|
| Nº 4 (2018) |
The development of the cheese production is one of priority directions of the agrarian policy of the Republic of Kazakhstan |
|
|
Kozlova L.
|
| Nº 6 (2005) |
«Cheddar» cheese production |
|
|
Savel'ev A., Savelev A.
|
| Nº 2 (2012) |
Cheese and curds production is growing |
|
|
Evangeleeva A.
|
| Nº 4 (2003) |
Production of cheese from protein2fat concentrate |
|
|
Onopriyko V., Onopriiko V.
|
| Nº 1 (2006) |
Production of cheese with reduced sodium content |
|
|
Golovkov V., Gorelova N., Avdalyan G., Chetverikova N., Golovkov V., Gorelova N., Avdalyan G., Chetverikova N.
|
| Nº 2 (2013) |
Production of cheeses with application of membrane technologies |
|
|
Mihneva V., Zolotareva M., Topalov V., Volodin D.
|
| Nº 2 (2004) |
Cheese production with chedderization and thermomechanicaltreatment of cheese mass |
|
|
Shergin A., Lepilkina O., Shergina I., Shergin A., Lepilkina O., Shergina I.
|
| Nº 1 (2008) |
Production of hard cheese on the highly technological equipment D0NID0 |
|
|
- -.
|
| Nº 1 (2019) |
Cheese moulds manufacturing and some aspects of their usage |
|
|
- -.
|
| Nº 5 (2015) |
Production of the elite cheese in the terms of the Russian cheesemaking |
|
|
Delitskaya I., Mordvinova V.
|
| Nº 2 (2008) |
Pronouncing the word «cheese» the Russians do not smile already |
|
|
Rybalova T.
|
| Nº 4 (2016) |
Prevention and fighting with moulds, coli-bacteria in cheese making |
|
|
Efimov K., Dityuk A., Bogdanov A., Efimova E., Snejko A., Dusov E.
|
| Nº 1 (2006) |
Profilakticheskiy kormovoy biokontsentrat «Biolakt yaroslavskiy» |
|
|
Gavrilov G.
|
| Nº 2 (2017) |
Process of cheddaring in cheesemaking |
|
|
Mironenko I.
|
| Nº 4 (2004) |
Cheddering and factors effecting its duration |
|
|
Shergin A., Lepilkina O., Shergina I., Shergin A., Lepilkina O., Shergina I.
|
| Nº 2 (2012) |
Process of cheddaring: formation of taste in cheeses |
|
|
Mironenko I.
|
| Nº 3 (2005) |
Pulsating cheese pressing |
|
|
Savel'ev A., Saveliev A.
|
| Nº 2 (2013) |
Ways of the efficient application of milk whey |
|
|
Gavrilov G., Kravchenko E.
|
| Nº 6 (2014) |
Operation with retail nets - new possibilities for the Russian producers |
|
|
Petrova M.
|
| Nº 6 (2010) |
Dynamics of the blue moulds growthat cheese ripening |
|
|
Ostroumov L., Ermolaev V., Sadovaya T., Ostroumov L., Ermolaev V., Sadovaya, T.
|
| Nº 3 (2008) |
Growth of the traditional and DVS starter cultures microflora at nonripening cheese manufacturing |
|
|
Shingareva T., Kuptsova O., Krasotskii S.
|
| Nº 6 (2011) |
Development of the science aboutcheese making in Russia (the secondpart of the XX century) |
|
|
Ostroumov L., Ostroumov L.
|
| Nº 5 (2011) |
Development of the cheese makingscience in Russia (the second halfof the XX century) |
|
|
Ostroumov L., Ostroumov L.
|
| Nº 4 (2011) |
Development of the science about cheese making in Russia (the second part of the XX century) |
|
|
Ostroumov L.
|
| Nº 5 (2003) |
Development of the normative basis of the native cheeseand buttermaking |
|
|
Abdullaeva L., Abdullaeva L.
|
| Nº 5 (2018) |
The development of milk and cheese production in Uzbekistan within the framework of agrarian policy |
|
|
Kozlova L.
|
| Nº 6 (2016) |
Development of the modern protective technologies for reduction losses in cheese making |
|
|
Snejko A., Strahova P., Ramanauskas R., Galginaitine L.
|
| Nº 6 (2004) |
Development of the technological streams in processed cheesemanufacturing |
|
|
Shchetinin M., Schetinin M.
|
| Nº 5 (2005) |
Development of the fund of technical documents for products fromthe secondary raw milk materials |
|
|
Volkova T., Volkova T.
|
| Nº 3 (2004) |
Development of the technical documentation fund in cheese andbutter making |
|
|
Abdullaeva L., Zhukova N., Onosovskaya N., Abramova G., Abdullaeva L., Zhukova N., Onosovskaya N., Abramova G.
|
| Nº 5 (2018) |
Development of new technologies: Еffect of enzyme compositions on proteolysis in cheese with high second heating temperature |
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Krieger A., Belov A., Koval A.
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